This chilled Lebanese eggplant salad is made with tender, smoky baked eggplant, green onions, garlic, and lemon juice. It’s delicious on its own or served with warm pita bread.
In this Post: Everything you need for Lebanese Eggpant Salad
I bet you never thought there were so many ways to enjoy eggplant, did you? It’s one of my favorite foods to use in flavorful dishes because it’s spongy texture soaks everything up so well. I commonly use it in my Middle Eastern cuisine, and that applies to my Lebanese Eggplant Salad. While eggplant is much better cooked, it doesn’t have to be served hot! In this chilled salad, the eggplant is roasted ahead of time to give it that smoky flavor, before cooling, dicing, and tossing with the rest of the ingredients.
- Eggplant: Spongy and mild flavor, it can be bitter when raw, but sweetens when cooked.
- Green onions: Also called scallions, they add mild onion flavor to the salad.
- Bell pepper: I like to use red bell pepper because it adds bright color as well as the sweetest flavor, but you could use any color pepper.
- Parsley: Fresh parsley adds a bit of earthy, peppery taste to the salad.
- Garlic: Pungent, aromatic, nutty flavor for the dressing.
- Salt: Seasons and enhances the natural flavors of the other ingredients.
- Lemon juice: Bright, acidic, and citrusy flavor for the dressing.
- Olive oil: A heart healthy oil that acts as the basis of the dressing.
- Dried mint: Sweet and a bit more woodsy tasting than fresh mint.
How to Make Lebanese Eggplant Salad
Start your Lebanese eggplant salad by taking your eggplants and poking them with a knife or fork. Then bake them in the oven at 350 for about 30 minutes, or until tender.
When eggplant is done baking, let cool, then use a knife to peel and cut into small cubes.
Then wash and prepare the rest of your produce.
Add the cubed, roasted, and chilled eggplant to a large bowl. Add the red bell peppers, and green onions as well.
Next add the minced garlic, parsley, and dried mint.
Season with some salt and black pepper to taste.
Then drizzle the salad with olive oil.
And add the fresh lemon juice.
Then toss the salad together until coated with the dressing and evenly mixed.
Garnish with any leftover fresh parsley, serve, and enjoy your Lebanese Eggplant Salad!
Frequently Asked Questions
Do you need to peel eggplant?
No, the skin of an eggplant is edible, though the skin on larger eggplants might be a bit tough.
Why is eggplant healthy?
In short, because eggplants are nutrient-dense, meaning they pack a lot of nutrients and vitamins into a small number of calories. Eggplants are high in fiber, vitamins K and C, and minerals like manganese, folate, and potassium. They are also high in antioxidants, can reduce heart disease, help control blood sugar and weight loss, as well as potentially aid in cancer treatment.
How do I pick a ripe eggplant?
When you’re at the grocery store or farmer’s market it can be quite simple to tell if an eggplant is ripe. Some things to look for: is it heavy? is its skin smooth and shiny and firm? is the stem green? The larger the eggplant, the more bitter, so also try and choose a small or medium-sized one.
More Fun Salads
- Italian Pasta Salad
- Lebanese Chopped Salad
- Fresh Mushroom Salad with Lemon Parmesan Vinaigrette
- Smashed Chickpea Salad with Dill
- Caprese Quinoa Salad
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You’ll be surprised at how much you’ll enjoy chilled eggplant with my Lebanese Eggplant Salad!
Your fork is waiting.
Lebanese Eggpant Salad
- Prick eggplant with a small knife several times then bake in a 350-degree oven until tender, about 30 minutes.
- When eggplant is done cooking, peel then cut it into cubes. Place in a large bowl with all remaining ingredients. Toss well and add more salt or pepper to taste.